Meals for under £10: Sweet and sour pork fillets

THIS week’s dish comes courtesy of Quality Meat Scotland’s Go Places with Pork campaign. It’s an initiative to showcase pork’s flavour and versatility.

Serving four, it’s a delicious option next time you’re rustling up a midweek meal for all the family.

You’ll need

600g pork fillet

For the sauce:

1 large red pepper

4 spring onions

3 cloves of garlic

300g fresh pineapple

35ml white wine vinegar

35g tomato ketchup

35ml light soy sauce

35ml lemon juice

35ml rapeseed oil

15g piece fresh peeled ginger

For the pork:

15ml lemon juice

15ml light soy sauce

20g cornflour

Extra rapeseed oil

Coriander

Method

Chop the red pepper into thin strips, discarding any white pith and seeds.

Wipe, trim and cut the spring onions into strips.

Peel and finely chop the garlic, finely chop the ginger, and chop pineapple into small pieces.

In a wok heat the oil and add the peppers, spring onion, garlic and ginger. Fry for two mins.

Add all the rest of the ingredients for the sauce and bring to the boil – put this to the side while you cook the pork.

Cut the fillet in half lengthways, then cut the pork into thin strips.

Place the pork into a bowl along with the extra soy sauce and lemon. Stir to coat the pork.

Add cornflour to the pork bowl and mix well.

Heat some oil in a large frying pan and sauté the pork on a high heat for four minutes.

When cooked, transfer the pork to the wok containing the sauce.

Heat through until the sauce is piping hot.

Serve topped with chopped coriander and steamed rice.